Every year for the holidays my granny and my mama would make a yummy 7up pound cake. It was always my favorite! Now that I have children of my own I make the same pound cake every year for the holidays.
I have not always drizzled cranberry sauce on my 7up pound cake, how did the cranberry sauce meet the 7up pound cake? About 8 years ago I invited friends over for dinner one evening and I made fresh cranberry sauce and this pound cake. I had no intentions of the cranberry sauce meeting the pound cake, but when my friend’s husband drizzled this sauce over the pound cake it was amazing and so beautiful. Now my family can not have a 7up pound cake without cranberry sauce!
This year we went to my father in laws house for Thanksgiving and I made everyone this 7up pound cake. When my father in law caught me outside taking photos he clipped this beautiful rose from his garden, what a perfect touch!
7up Pound Cake
3 sticks of butter (room temperature)
3 cups of sugar
3 cups all purpose flour
2 tsp vanilla
1 TBS fresh lemon juice
zest of one lemon
12 oz bottle 7up
Cream butter and sugar. Then mix in eggs one at a time and beat well. Add the flour gradually. Next add vanilla, zest, and lemon juice. Slowly add 7up and combine well.
Pour mixture into a greased and floured bundt cake pan and smooth out the top. Put in a preheated (325 F) oven for 1 hour and 10 minutes or until done.
Cool in pan on a wire rack for about 20 minutes and then gently invert the cake on the wire rack and cool completely.
1 cup water
1 cup of sugar
12 oz fresh cranberries
Boil water and sugar. Add cranberries and bring back to a boil. Simmer for 10 minutes. Using a fine mesh strainer, strain cranberries to remove the whole cranberries and seeds. Drizzle sauce over a slice of 7up pound cake.